Kokova Magazine

On Saturday 11th May 2013 the Luton Hoo Hotel, Golf & Spa welcomed guests to an evening of gourmet gluten-free dining with guest speaker Martin Vozar, co-founder of CELIA lager.

With a delicious gluten-free menu, paired wines and an entertaining guest speaker the evening was guaranteed to be a success.

The evening commenced with a selection of canapés and the introduction of CELIA lager to the guest, many of who had not previously enjoyed this experience.

Craft brewed inside the walls of Zatec Castle and made from 100% saaz hops, CELIA combines the removal of gluten and no artificial carbonation to create a light and memorable pilsner.

CELIA is primarily a great lager of outstanding quality, with no heavy after-taste. That it is gluten-free should not restrict it to the gluten-free community, as containing fewer calories than 'regular' bottled lagers it becomes a lifestyle choice for the more health conscious drinker.

If you have any reservations regarding dining out on a gluten-free diet then the Luton Hoo Hotel, Golf & Spa will soon put your mind at ease. For those expecting a bland menu with all the flavour taken out then this meal is more about what had been left in - and flavour was definitely on the menu.

The starter of seared yellow fin tuna, accompanied by soused cucumber, lime and wasabi cream and cucumber sorbet set the meal off to an exceptionally high standard of gourmet dining; beautifully presented and paired with a Cremant de Bourgogne OEdoria Blanc de Blanc NV, France.

We were delighted to discover that this amazing Cremant de Bourgogne originated from Luton Hoo Operations Manager and our host for the evening Frederic Billet's family winery, OEdoria.

Following the starter we were presented with venison carpaccio with a chestnut purée, goats cheese and olive oil soil, paired with Charles Smith "Velvet Devil" Merlot, Washington DC 2011, USA.

This dish needed to be consumed as a whole to appreciate the balance of flavours, the complexity yet simplicity of the marriage and genius of creation. Rolling the goats cheese into the venison with a little of the chestnut purée ensured the right combination on the palate.

The accompanying Velvet Devil was a gem of a discovery and for the many who would usually avoid a full-bodied red we would urge you to try this wine.

Many red wines can cause a sharp intake or souring in the mouth that leaves them lower on the list of choice for many wine drinkers. However, when red wine reaches this level of perfection we can seriously see an army of white and rosé enthusiasts leaning more to towards the 'Velvet Devil'.

We were served fillet of veal with wild mushroom compote, confit of garlic, duck fat potatoes and rosemary oil - paired with Cantina Social Trento, Chardonnay 2011 Italy for our main course.

The fillet of veal was divine; tender, melt in the mouth, full of flavour and on the perfect 'bed' with the duck fat potatoes and added garlic confit - and perfectly suited with the Chardonnay. You would be forgiven for thinking that a red would have paired better but Frederic had selected wines to fit the food, not tradition.

For dessert we were offered a warm saffron rice pudding, with lemon grass marinated pineapple and coconut sorbet paired with Les Derniers Grives Petit Manseng, Tariquet, Gascony 2010 France. With so many decadent chocolates, cakes and pastries available today, the humble rice pudding may have felt slightly out of place on a gourmet menu but it worked.

Again the presentation had been given a great deal of thought and the miniature flip-top jar was adorable. The flavours worked well together and all the jars were left empty at meal end.

The dessert wine caused as much conversation as the Velvet Devil, with many expecting an overly-sweet syrup. Instead we were treated to a sweet yet palatable wine that had the features of a dessert wine without the heavy base we would have expected. Another we would recommend to try if you have ever been curious but dubious about pairing the right wine with dessert.

Coffee and tea accompanied a selection of petits fours to finish the meal. Small mouthfuls of confectionery to appease our craving for something terribly sweet to end the meal.

The hotel were also playing host to a wedding party and we were invited to join the reception as their fireworks display began. Our inner child enjoyed the spectacle of lights that signalled the end of our evening and the start of a new life together for the happy couple.

We retired back to the main reception rooms of the hotel, to enjoy a few more glasses of CELIA and delight in the fact that we had eaten a splendid meal, in fabulous surroundings, amidst entertaining company.

Our host, Frederic Billet, had been impeccable in his presentation of the meal and his knowledge of the paired wines, while Martin Vozar shared his CELIA journey with us as the Luton Hoo Hotel, Golf & Spa showcased that going gluten-free does not mean going without.

To try the award winning CELIA gluten-free lager yourself and find out more about co-founders Nick McNally and Martin Vozar please visit www.celialager.co.uk

For more information on upcoming events or to make reservation for the Luton Hoo Hotel, Golf & Spa please visit www.lutonhoo.co.uk